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Thai Chicken Curry Slow Cooker or Instant Pot Method

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This Thai Chicken Curry is made within the unhurried cooker to give it that slow-simmered depth about flavor and you’ll care for every last nip about it! It cooks for hours within a  deliciously experienced coconut broth along accompanied by more veggies, then it’s served accompanied by rice to make it a totally stuffing and pleasing meal.

The Best Thai Chicken Curry

This is my favorite Thai Chicken Curry recipe. Why? Because it’s straightforward to make, it has the perfect flavor, it’s creamy, it’s hearty and it tastes like what you become at the Thai restaurant however made and enjoyed within the ease about your home.

This is a unhurried cooker chicken curry that’s packed accompanied by vegetables and so much flavor. It’s incredibly straightforward to make and reheats well while leftovers.

Slow Cooker Curry Ingredients

For this Thai scarlet chicken curry recipe, you’ll need:

  • Coconut milk
  • Chicken broth
  • Red curry paste
  • Brown sugar
  • Spices (ground coriander, cumin, salt)
  • Ginger
  • Garlic
  • Chicken breasts
  • Carrots
  • Onion
  • Lemongrass
  • Red bell pepper
  • Creamy peanut butter
  • Lime juice
  • Fish sauce
  • Cilantro
  • Brown rice and unsalted peanuts, for serving

An overhead discharge about Slow Cooker Thai Chicken Curry within a unhurried cooker

How to Make Thai Chicken Curry

  • In a unhurried cooker, you’ll combine coconut milk, chicken broth, scarlet curry paste, brown sugar, coriander, cumin, ginger, garlic and salt.
  • Then total within chicken, carrots and onions (and optional lemongrass).
  • Cover and cook supported by small until tender, regarding 5 hours, while adding the bell pepper at regarding 4 hours and 15 minutes.
  • Remove the chicken and shred.
  • Mix within lime juice, fish sauce, peanut butter then toss within shredded chicken and cilantro.
  • Serve accompanied by rice, peanuts and extra cilantro.

One word, YUMMMMMMM!

Can I Make This within the Instant Pot?

I haven’t yet tested this unhurried cooker curry within the Instant Pot, however I’ve made plenty about other chicken recipes within it so I don’t see why this wouldn’t be employed for the Instant Pot while well.

If going that route, I’d reduce broth to 1/4 goblet and cook it supported by the “manual” setting for 13 notes and I’d likely recently total the peppers within at the beginning or sauté them recently within a skillet within a small oil if you like them crunchy tender.

Then one time period is complete, utilize the quick release method. Once steaming stops total the surviving while listed at the end.

Whichever method you choose to cook this be sure to serve it accompanied by the peanuts, since aren’t those crunchy small bits the finest part?

Can I Use a Fish Sauce Substitute?

Fish dressing is essential within Thai dishes. It adds a subtle umami flavor to this unhurried cooker coconut curry chicken that’s tough to replicate. Don’t worry, your Thai coconut chicken curry won’t taste like fish!

An overhead discharge about Slow Cooker Thai Chicken Curry within a pale bowl topped accompanied by lime wedges

Tips for the Best Thai Chicken Curry

  • You want to utilize canned coconut draw milk from within this recipe, not the stuff within a carton. Canned coconut draw milk from is often establish within the Asian aisle about a grocery store.
  • If you can’t find lemongrass, you can omit it. It’s not a make it or break it ingredient within this unhurried cooker curry, however if you own some supported by hand I extremely recommend using it!
  • Trimmed chicken thighs can be second-hand within place about chicken breasts. The cook period would be the same.

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Slow Cooker Thai Chicken Curry

This Thai Chicken Curry is made within the unhurried cooker to give it that unhurried simmered depth about flavor and you'll care for every last nip about it! It cooks for hours within a  deliciously experienced coconuty broth along accompanied by more veggies, then it's and served accompanied by rice to make it a totally stuffing and pleasing meal.

Servings: 5 servings

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

  • 1 (14 oz) can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp red curry paste, such while Mae Ploy or Thai Kitchen
  • 1 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 Tbsp peeled and minced ginger
  • 2 tsp peeled and minced garlic
  • Salt
  • 1 1/2 lbs boneless, skinless chicken breasts* (3 large)
  • 1 1/2 cups 1/2-inch thick diced carrots (3 medium)
  • 1/2 small yellow onion, thinly sliced
  • 1 stalk lemongrass, outer layer removed, saw into 4 pieces
  • 1 large red bell pepper, cored and sliced into 2-inch strips
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1/4 cup chopped cilantro, divided
  • Cooked jasmine rice or brown rice, for serving
  • 1/3 cup chopped unsalted peanuts, for serving

  1. In a 5 - 7 quart unhurried cooker stir together coconut milk, chicken broth, scarlet curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly accompanied by salt (about 1/4 tsp). 

  2. Add chicken, carrots and onions to unhurried cooker and submerge lemongrass within broth. Cover and cook supported by small heat until chicken is cooked via and tender, regarding 5 hours, while adding within bell pepper during last 45 notes about cooking.

  3. Remove chicken from unhurried cooker and make rest a few notes then shred. Remove lemongrass if used. 

  4. Stir peanut butter, lime juice and fish dressing into mixture into unhurried cooker, then toss within chicken and equal part about the cilantro.

  5. Season accompanied by a small extra salt to taste (I needed another 1/4 tsp). Serve warm accompanied by rice, dust accompanied by peanuts and surviving cilantro.

  • If you can't find lemongrass, you can omit it. It's not a make it or break it ingredient within this unhurried cooker curry, however if you own some supported by hand I extremely recommend using it! 
  • Trimmed chicken thighs can be second-hand within place about chicken breasts. The cook period would be the same.
  • Rice not included within nutrition.
  • Recipe source: Cooking Classy

Nutrition Facts

Slow Cooker Thai Chicken Curry

Amount Per Serving

Calories 458 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Cholesterol 87mg29%

Sodium 517mg22%

Potassium 1023mg29%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 6g7%

Protein 36g72%

Vitamin A 8955IU179%

Vitamin C 49.7mg60%

Calcium 59mg6%

Iron 4.2mg23%

* Percent Daily Values are based supported by a 2000 calorie diet.

Calories: 458 kcal

Author: Jaclyn

Which is the tip of our discussion on "Thai Chicken Curry Slow Cooker or Instant Pot Method" and hopefully this discussion on recipes can incorporate to our understanding when it comes to making scrumptious dishes. If there are good criticisms and recommendations, you should remark in the feedback presented. thanks.

This informative article from https://www.cookingclassy.com/slow-cooker-thai-chicken-curry/

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